Green Bean Chicken Casserole Recipe

My husband, who claims to be strictly a meat-and-potatoes man, asked for seconds the first time I threw together this comforting all-in-one meal. My daughter and several guests raved about it, too. It's easy to assemble with cooked chicken, frozen green beans and convenient pantry items.
—DeLissa Mingee
Warr Acres, Oklahoma

Directions

Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden. Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.Yield: 2 casseroles (4-6 servings each).

Originally published as Green Bean Chicken Casserole in Quick Cooking
January/February 2001, p31

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hkarow9713 User ID: 7604678237591

Reviewed Nov. 18, 2015

"Wow was this amazing! If you love green bean casserole, you'll love this dish. My husband's only complaint was the green beans still stay a bit crunchy and he'd rather have them mushy, but I loved it!"

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hotfudgesundae User ID: 346396283144

Reviewed Nov. 18, 2014Edited Sep. 25, 2015

"Delicious! Great combination of flavors, a recipe I will definately use again. Also added sliced baby carrots to give a little more color. Also sauted the onions and peppers plus added a soup can full of water as it seemed a little thick. Was definately a hit in our family."

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KristieKS User ID: 768570444127

Reviewed Mar. 3, 2014

"I cubed and seasoned my chicken and omitted the green pepper and onion, did more green beans though. I really liked it. The family was at odds all picked different things they didn't like about it! Figures!"

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schapdel User ID: 441484844126

Reviewed Sep. 24, 2013

"Used cut green beans as I don't like how the french style can get mushy and also used cheddar friend onions instead of plain because I already had them. Overall turned out pretty good!"

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mercougar User ID: 426687570196

Reviewed Aug. 3, 2013

"I went ahead and sautéed the onion and peppers the first time I made this. I think it turned out great! Plus it tastes just as good leftover."

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ShariWestercamp User ID: 137715929514

Reviewed Nov. 12, 2012

"Great rounded meal with meat and veggies, my kids love it! I make 1/2 and freeze the other 1/2 for a quick meal later!"

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SaraBeth37 User ID: 638434427981

Reviewed Mar. 12, 2012

"This is one of my favorites! I've been making it (and sharing it) regularly since I clipped it from Quick Cooking Magazine in 2001. It's a keeper!"

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aeg2t User ID: 5187903203990

Reviewed Nov. 28, 2011

"My husband and I thought this recipe was salty, but without a lot of flavor. It was okay, but I don't think I would make it again."

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metbaby User ID: 494486884245

Reviewed Nov. 1, 2011

"To me it tasted to salty and had an over powering onion taste.. I dont think i would make it again..."

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littletexaslonghorn User ID: 598955329472

Reviewed May. 18, 2011

"I slightly adjusted the recipe by using sauteed onion and green pepper, and my husband loved it. he liked it even more the second night when we were having it as leftovers - quote "mmm it's a keeper!""